Unearthing and re-creating the "company food" of yesteryear! I'll cook it, my husband will eat it, and you'll rest easy in the knowledge that your next backyard party or church potluck will be a success!

Monday, October 19, 2015

Our friends over at Silver Screen Suppers are hosting a Vincent Price Treasury Cookalong, to celebrate the 50th Anniversary release of Vincent and Mary Price's A Treasury of Great Recipes. There's even time for you to participate yourself if you want, so follow the links below for everything you could possibly need to know!

I'll have to admit that for most of my childhood, I had no idea that Vincent Price was supposed to be scary, I just thought he was a kindly old man who came on Merv Griffin and shared recipes.

Here we have two gems right from the cookbook, and they're both keepers. Chicken in Champagne Sauce was adapted by the Prices from New York's Le Pavillon. It looks complicated on paper, but goes together pretty quickly. If you're serving for company, you'll have to coordinate your timing carefully since you have to wait til the end to do the sauce:

Preheat oven to 350

Season a 3 lb chicken with 1 teaspoon salt. Truss it and place in a small casserole with 2 tablespoons butter and 2 cups dry French champagne.

(I used thigh cutlets in lieu of a whole chicken)

Cook about 45 minutes. Baste every 8 minutes and turn until the chicken is an even golden brown on all sides.